Category: Soups -

Tortilla Soup     

Ingredients:
Tortilla strips:
5 small corn tortillas
1 tablespoon oil
Salt to taste

Soup:
1 lb chicken breast skinless and boneless
2 tablespoon olive oil
1 teaspoon garlic minced
1 jalapeno deseeded and chopped
¾ cup yellow onion chopped
1 cup frozen corn
1 cup canned black beans drained and washed
15 oz canned diced tomatoes
2 cups chicken broth
2 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground pepper
½ teaspoon cayenne pepper
Salt to taste
2 tablespoons cilantro chopped
sour-cream, avocado, lime to serve

Preparation:
Tortilla strips:
Cut the tortillas into thin strips. Heat a medium skillet with a tablespoon of oil. Add the tortilla strips and saute for 5 minutes until they turn crispy and golden. Season with salt and keep it aside.

Soup:
Heat a heavy bottom dutch oven with oil. Add the garlic, jalapenos, and onion. Cook for 2-3 minutes. Add the spices; red chili powder, cumin powder, pepper powder, cayenne pepper, and salt, and saute for a minute. Add the diced tomatoes, chicken broth and allow them to boil. Add the chicken breast, corn, and black beans, reduce the heat, and cook on low flame for 20 minutes. After 20 minutes remove the chicken breast and shred with a fork and return back to the pot. Let it simmer for 5 more minutes.

Garnish the soup with fresh cilantro and serve it in a bowl topped with sour cream, lime, avocado, tortilla strips.

Date added: 2021-01-26
Number of visits: 2568